1. SHORT CYCLE - ASSOCIATE'S DEGREE
  2. TAVAS VOCATIONAL SCHOOL
  3. HOTEL, RESTAURANT AND CATERING SERVICES DEPARTMENT
  4. 735 CULINARY
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
KMY 230FOOD TECHNOLOGY2 + 02nd Semester3

COURSE DESCRIPTION
Course Level Associate's Degree
Course Type Elective
Course Objective Teaching The Structure And Nutritive Functions Of Water, Lipids, Proteins And Carbohidrates In Foods
Course Content Water; sorption phenomena, water types, water activity and nutrient degradation and water binding of meat. Lipids, fatty acids, glycerides components, exchange of ester, phospholipids, unsaponifiable substances, auto oxidation of heated oils, flavor transformation, the hydrogenation of oils. Proteins, amino acid composition, protein classification, protein structure, denaturation, animal proteins, vegetable proteins. Carbohydrates, monosaccharides, oligosaccharides, caramelization, crystallization, polysaccharides.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Article nutrients in water, lipids, proteins and carbohydrates to learn about the basic concepts of
2Learn the importance of these substances in food

COURSE'S CONTRIBUTION TO PROGRAM
Data not found.

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14228
Assignments7214
Mid-terms11010
Final examination11010
Presentation / Seminar Preparation188
Report / Project188
Total Work Load

ECTS Credit of the Course





78

3
COURSE DETAILS
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L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes